Review

Fine Cuisine is run by talented couple, chef Watcharapong “Toey” Chareonwimonrak and chef Wisakha “Ged” Rawijan, who produce tasting menus showcasing progressive Thai cuisine. The restaurant, a former wooden furniture workshop run by chef Toey’s father, is an intimate wooden-panelled dining space with an appropriately named Carpenter Bar. Entering through a lobby featuring preserved tools harking back to its roots, the diner is greeted with a locally themed welcome drink. The journey begins with black sticky rice bread accompanied by chicken fat and jus combined butter and a crispy onion cracker. A succession of bites follows with contemporary representations of gaeng liang, som tum and an elaborate presentation of kuay teow involving a cookbook, a recipe and a touch of fire. The menu continues with local black chicken in a rich and flavourful sauce, preceding a palate cleanser of calamansi orange sorbet and local fruits. Then for the main course, seven-day dry-aged local organic duck breast, cooked pink and accompanied by local potato and a lobe of foie gras surrounded by a ginger-scented sauce. Dessert is an innovative highlight with Thai chocolate combined with organic butterfly pea, toddy palm and Jerusalem artichoke. Complete your meal with local tea from an array the culinary duo chooses. The wine list is sufficient, with a carefully curated wine pairing selection.